Chosen Foods is beyond awesome in sponsoring this review & giveaway. To tell you just how excited I am, you first have to know what I went through to get my hands on a bottle of this stuff just months ago. I had spent hours and hours, no joke, researching sources for avocado oil. I’d priced out the options at Whole Foods and Tempe Farmers Market near ASU. I wasn’t impressed with the prices, nor with the companies creating the oils.

So during yet another internet search composed of something like “affordable, delicious, healthy avocado oil made with a safe processing method and not too far from Tempe, Arizona,” I hit the jackpot. Chosen Foods website came up in my search and I found that not only were they informative and very transparent in their processing methods (cold-pressed! zero chemicals!) but they had just recently launched in a couple of Costcos here in town! Unfortunately, the nearest one was about 45 minutes away but did that stop me? Duh, of course not. I went out the very next day and came home with 6 bottles in tow. Luckily, they are now in stock at my nearest Costco and they are literally flying off the shelves!

Avocado oil has become my preferred high heat cooking oil. Baking, sautéing, and grilling all require an oil that’s stable at over 400F (google smoke points to learn more about how different oils become rancid at a certain point) and avocado oil is GREAT for this with a smoke point of 500F. Chosen Foods Avocado Oil keeps this stable smoke point due to the fatty acid composition. 75% MUFA (monounsaturated fatty acid), 12% SFA (saturated fatty acid), and 12% PUFA (polyunsaturated fatty acid).

What does that mean to you and your food? A. better flavor and B. no free radical damage or toxic bi-products from cooking.

I cook with it literally every day and as you may have noticed, recommend it in many recipes here at Bare Root. I wouldn’t be partnering with Chosen Foods otherwise! The recipe featured for today’s giveaway is a Paleo Coconut Chicken Strip with Pineapple Salsa dip.

Why is this recipe great for use with Chosen Food’s avocado oil? Pan-frying the chicken requires a good amount of oil. Oil that sits in the pan for the length of time the chicken requires to cook and will most definitely become rancid if you aren’t using an oil with a high smoking point.

I pan-fried these strips in 2 batches on medium heat (we have a GE electric cooktop) and through the entire cooking time, the oil did no begin to smoke once! And the mild, buttery flavor of the oil allowed for the coconut-y flavor on the chicken to shine through.

I loved the avocado oil in the Pineapple Salsa, as well. I always, always add oil to my salsas (just like I would a vinaigrette!) because it helps the flavors to meld well together and it helps balance any acid present. Well this salsa has acid from the pineapple, tomato, AND lime juice so adding the avocado oil is essential. It helps fix that “it just doesn’t taste quite right but can’t figure out why” factor you might run into when mixing together a plethora of ingredients. Chosen Foods Avocado Oil is wonderful for use in salsas, sauces, marinades, dressings, etc because of its clean, mild flavor, which literally only serves to enhance the flavors of other ingredients present.

Chosen Foods is also running a contest for a year’s supply of their awesome chia seeds! So liking them on Facebook will enter you into that contest AND this one. If all of this hasn’t yet convinced you, well I don’t know what else would!

Look below to enter the giveaway of 1 500 mL bottle of Chosen Foods 100% Pure Avocado Oil. You can re-enter every single day until it closes, if you like! The giveaway will be closed at midnight this coming Saturday, August 17th and the winner will be announced Monday, August 19th.

Good luck! 😀

Coconut Chicken Strips

Heat a large skillet over medium heat and add avocado oil. Whisk 2 eggs with 2 T. water in a large bowl and set aside. Slice the chicken breasts in half width-wise (like you’re going to butterfly it). Then slice each half into 3 long slices, yielding 12 strips total. Place the strips in the egg mixture to soak.

Whisk together coconut flour, coconut flakes, salt, and pepper in a separate bowl. One at a time, move one piece of chicken into the coconut mixture and coat fully, then transfer to the hot pan. Cook until browned, about 3 minutes per side.

Work in batches of 4-6 at a time, adding more oil in between batches as needed. Move chicken to a wire rack to cool slightly before serving. Sprinkle with sea salt and serve with Pineapple Salsa.

Hey Alexandra! Glad you found me! I haven’t baked these (tiny trailer oven keeps me from baking most things) but I’m nearly 100% certain you could. If you do, can you let me know how they turned out? Thanks 🙂